Icy Ginger Shrimp

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  • 2 pounds (900 grams) large shrimp, peeled and deveined
  • 2 lemons, washed and sliced very thin, and seeds removed
  • 1 medium onion, peeled and sliced paper thin, rings separated
  • 1 1/2-inch piece fresh ginger, grated
  • 1/2 cup (125 mL) chopped fresh parsley
  • 2 cups (500 mL) cider vinegar
  • 2 tablespoons (25 mL) pickling spice
  • 2 teaspoons (10 mL) salt
  • 1 teaspoon (5 mL) dry mustard
  • 1/2 cup (125 mL) olive oil
  • 1/2 cup (125 mL) vegetable oil


  1. Bring a large pot of salted water to a rapid boil and drop in the shrimp. Cook for two minutes (no more), then drain them well and place in a glass or ceramic bowl.
  2. Gently toss in the lemons, onion, ginger and parsley.
  3. In a non-aluminum saucepan, combine the vinegar, spice, salt and mustard, and bring to a boil.
  4. Add the hot liquid into the combined oils, stir well, then pour over the shrimp mixture.
  5. Weigh down the shrimp in the bowl with a plate, so they are all completely submerged in the vinaigrette.
  6. Cover tightly and refrigerate overnight.
  7. To serve, place a few shrimp on a plate, garnish with some of the lemon and onion slices, and drizzle over a little of the vinaigrette to taste.